Sourdough Discard Coffee Cake
Sourdough discard can be a hidden gem in your kitchen, adding depth and complexity to various recipes. In this article, we’ll explore how to create a scrumptious Sourdough Discard Coffee Cake, a delightful treat that combines the rich tang of sourdough with the comforting sweetness of a classic coffee cake. This morning breakfast cake is a great way to use up excess sourdough starter and get a delicious and quick meal to pair with your cup of coffee.
Sourdough Discard Coffee Cake
Equipment
- Stand Mixer optional
Ingredients
CRUMBLE TOPPING
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons butter softened
- 1/4 teaspoon Coffee
- 1 cup all-purpose flour
CINNAMON SUGAR FILLING
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 cup light brown sugar
SOURDOUGH COFFEE CAKE BATTER
- 8 tablespoons butter softened
- ½ cup light brown sugar
- ½ cup cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup greek yogurt (or sour cream)
- ½ cup sourdough starter discard
- 1 cup milk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
Instructions
Crumble Topping:
- In a bowl, stir in the light brown sugar, cinnamon, softened butter and a splash of coffee until smooth. 1 cup light brown sugar, 2 teaspoons ground cinnamon, 6 tablespoons butter, 1/4 teaspoon Coffee
- Add the flour and stir until it forms a clumpy mixture. Set aside to cool.1 cup all-purpose flour
Cinnamon Sugar Filling:
- In a small bowl, mix the ground cinnamon, flour, and light brown sugar. Set aside. 1 teaspoon ground cinnamon, 1 tablespoon all-purpose flour, 1/4 cup light brown sugar
Sourdough Coffee Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9" x 9" metal baking pan.
- In a large mixing bowl, cream the softened butter, light brown sugar, and cane sugar until smooth. 8 tablespoons butter, ½ cup light brown sugar, ½ cup cane sugar
- Add the eggs, vanilla extract, yogurt, sourdough starter discard, milk, salt, and baking powder. Stir until well combined.2 large eggs, 2 teaspoons vanilla extract, ½ cup greek yogurt, ½ cup sourdough starter discard, 1 cup milk, 1 teaspoon salt, 2 teaspoons baking powder
- Incorporate the all-purpose flour and mix until all ingredients are fully blended.2 cups all-purpose flour
- Pour half of the batter into the prepared pan, spreading it evenly.
- Sprinkle the cinnamon sugar mixture across the batter.
- Pour the remaining batter over the cinnamon sugar, spreading it evenly.
- Break up the crumble topping with your fingers and sprinkle it evenly over the cake.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
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Indulge in a slice of this heavenly Sourdough Discard Coffee Cake, where a harmonious blend of flavors awaits. Inside, you’ll discover a lusciously sweet and aromatic swirl of cinnamon sugar delicately nestled between layers of moist, velvety dense vanilla cake. As you take your first bite, the symphony of flavors dances on your taste buds, with the perfect balance of sweetness and subtle tanginess from the sourdough starter discard.
Ingredient Break Down
Crumble Topping:
- Butter – Adds a rich, buttery flavor and helps create a crumbly texture.
- Light brown sugar – Provides sweetness and a hint of caramel flavor.
- All-purpose flour – Gives the crumble structure and a light, crispy texture.
- Ground cinnamon – Infuses warmth and depth of flavor.
- A splash of coffee – Adds a subtle coffee flavor and enhances the overall aroma. Because what’s coffee cake without a little coffee.
Cinnamon Sugar Filling:
- Light brown sugar – Sweetens and complements the cinnamon flavor.
- All-purpose flour – Thickens the filling and adds a soft, cakey texture.
- Ground cinnamon – Provides a warm and aromatic essence.
Sourdough Coffee Cake Batter:
- Butter – Offers moisture and a rich, buttery taste.
- Light brown sugar – Enhances sweetness and moistness.
- Cane sugar – Provides sweetness and contributes to the cake’s tender crumb.
- Eggs – Bind the ingredients and add structure.
- Vanilla extract – Imparts a delightful, aromatic quality.
- Greek Style Yogurt – Adds moisture and a slight tang.
- Sourdough starter discard – Gives a unique tangy flavor and tenderizes the cake.
- Milk – Adds moisture and a subtle tang.
- Salt – Balances the sweetness and enhances overall flavor.
- Baking powder – Provides leavening for a light and fluffy texture.
- All-purpose flour – Forms the cake’s structure and a tender crumb.
Variations
Feel free to get creative with your coffee cake by adding ingredients like berries, nuts, or chocolate chips. Simply fold in about 1 cup of your chosen mix-ins into the batter before pouring it into the pan. This will add different textures and flavors to your coffee cake.
Sourdough Discard Coffee Cake
Equipment
- Stand Mixer optional
Ingredients
CRUMBLE TOPPING
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons butter softened
- 1/4 teaspoon Coffee
- 1 cup all-purpose flour
CINNAMON SUGAR FILLING
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 cup light brown sugar
SOURDOUGH COFFEE CAKE BATTER
- 8 tablespoons butter softened
- ½ cup light brown sugar
- ½ cup cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup greek yogurt (or sour cream)
- ½ cup sourdough starter discard
- 1 cup milk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
Instructions
Crumble Topping:
- In a bowl, stir in the light brown sugar, cinnamon, softened butter and a splash of coffee until smooth. 1 cup light brown sugar, 2 teaspoons ground cinnamon, 6 tablespoons butter, 1/4 teaspoon Coffee
- Add the flour and stir until it forms a clumpy mixture. Set aside to cool.1 cup all-purpose flour
Cinnamon Sugar Filling:
- In a small bowl, mix the ground cinnamon, flour, and light brown sugar. Set aside. 1 teaspoon ground cinnamon, 1 tablespoon all-purpose flour, 1/4 cup light brown sugar
Sourdough Coffee Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9″ x 9″ metal baking pan.
- In a large mixing bowl, cream the softened butter, light brown sugar, and cane sugar until smooth. 8 tablespoons butter, ½ cup light brown sugar, ½ cup cane sugar
- Add the eggs, vanilla extract, yogurt, sourdough starter discard, milk, salt, and baking powder. Stir until well combined.2 large eggs, 2 teaspoons vanilla extract, ½ cup greek yogurt, ½ cup sourdough starter discard, 1 cup milk, 1 teaspoon salt, 2 teaspoons baking powder
- Incorporate the all-purpose flour and mix until all ingredients are fully blended.2 cups all-purpose flour
- Pour half of the batter into the prepared pan, spreading it evenly.
- Sprinkle the cinnamon sugar mixture across the batter.
- Pour the remaining batter over the cinnamon sugar, spreading it evenly.
- Break up the crumble topping with your fingers and sprinkle it evenly over the cake.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
Sourdough Starter Schedule & Tracker
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It features a clear, user-friendly layout with day-by-day tracking spaces where you can jot down your starter’s progress. Whether you are feeding your starter, witnessing its first bubbles, or baking your first loaf, every step can be documented for reference and fine-tuning.📊
What sets our tracker apart is its adaptability – it comes in a downloadable format that can be printed time and again or used digitally on your tablet or iPad. The digital version is hyperlinked for ease of navigation, making your sourdough adventure as seamless as possible.📅
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How to Store Sourdough Discard Coffee Cake
Leftover sourdough discard coffee cake can be stored in a container at room temp for 2 days, or in the refridgerator for a week. Additionally, this recipe makes a great batch cooking recipe for quick and easy freezer meals. Simply follow the steps below.
- If you want to prepare several coffee cakes in advance, follow the recipe until you’re ready to bake.
- Grease and line multiple metal baking pans.
- Pour the prepared batter into each pan.
- For raw coffee cakes, cover the pans with plastic wrap, ensuring it’s airtight.
- Label and date the pans, then place them in the freezer. These can be stored for up to 3 months.
- When ready to bake, preheat the oven and remove the plastic wrap.
- Bake the coffee cake directly from the freezer, adding a few extra minutes to the baking time.
- For already baked coffee cakes, cool them completely, wrap tightly in plastic and foil, then freeze. To reheat, unwrap and place in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
Is the butter for cake melted or softened? Ingredients say melted but directions say cream the softened butter?
You’ll want softened butter for both the cake and topping. Makes the texture AMAZING!
Thanks for sharing! Does it keep long?
Never lasts more than a few days in my home! If you keep it in an air tight container it should go a few days on the counter and longer in the fridge. This recipe also makes a great one for making a bunch ahead and freezing in the raw for a quick bake!
would like to make this today. is that ground coffee or brewed coffee? thanks
strongly brewed coffee
Can you long ferment this?
Absolutely! You’ll just wanna do it before adding baking powder as it tends to be short acting. I would mix everything else, ferment in the fridge overnight, add the baking powder and then assemble it in the dish. Lemme know how it turns out if you try it!